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Belgian Blond

Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Castle Malting blond beer
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)

Created: Tuesday July 17th 2018

Original Gravity:

1.050

Final Gravity:

1.010

ABV (standard):

5.3%

IBU (tinseth):

34.4

SRM (morey):

3.5

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 77°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.80 lb	Belgian - Pilsner10.8 lb Pilsner	37	1.6	94.5%
10 oz	Belgian - Pale Ale10 oz Pale Ale	38	3.4	5.5%
11.42 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Saaz2 oz Saaz Hops	Pellet	4.4	Boil	60 min	33.47	80%
0.50 oz	German Tradition0.5 oz German Tradition Hops	Pellet	5.9	Aroma	2 min	0.95	20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops	33.47	80%
0.50 oz	German Tradition (Pellet)	0.95	20%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11.4 qt	166F strike	Infusion	--	145.4 °F	80 min
2.25 qt	209F addition	Infusion	--	154.4 °F	15 min
7.5 qt	209F addition - mashout	Infusion	--	170 °F	2 min
Starting Mash Thickness: 1 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.20 g	Coriander powder		Spice	Boil	0 min.

Yeast

Fermentis - Safbrew - Specialty Ale Yeast T-58

Amount:	1 Each	Cost:
Attenuation (custom):	79%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	77 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

treat SC well water to remove HCO3, Ca to 100ppm

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	20	30	107	44	0
for 12 gal of SC city well water 6.168 g of CaCl2 14.83 mL of 88% w/w lactic acid resulting mash pH 5.6 at 80F
Mash Chemistry and Brewing Water Calculator

Notes

Sparge stuck. Probable hot side aeration fixing sparge. too much mash stirring caused stuck sparge?

For 2nd infusion should have poured directly into mash tun instead of smaller metal measuring pot. Temp dropped to 180 instead of 209F. Added additional 1 gal boiling to raise mash to 155 from 148F.

Ferment at 77F 3 days
Diacetyl rest SG 1.014 at 82.4 F 3 days. FG 1.010

Last Updated and Sharing

363

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Brews

Public: Yup, Shared
Last Updated: 2018-07-25 18:28 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Belgian Blond

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